I’ve been trying to radicalize Leggy to the ways of the Danes. This has included teaching him how to say bad words in Danish like “Røv”, “Knep” and more useful stuff like “Øl”. In the food department I started out slow with Danish meatballs (Frikadeller). We then moved up to Grønlangkål with ham and caramelized potatoes. Grønlangkål is kale that has been boiled for a few minutes, then chopped to death and in the end put in a cream heavy white sauce.
Yesterday we had that one summer day you seem to get in Scotland so my inner Dane came jumping out demanding koldskål. This is a slightly weird Danish dish that is traditionally eaten in the summer. Those warm nights where you don’t feel like playing Gordon Ramsay in the kitchen you can buy a carton of Koldskål, a bag of kammerjunker (a type of small, hard biscuits) and pop it in a bowl and dinner is ready.
Now you may be wondering what the heck is this weird Danish contraption that seems to only show up when it’s warm and has a name that literally means cold bowl? It’s is a cold soup made from buttermilk and other good stuff.
I personally can’t remember a summer at home where we haven’t eaten this stuff at least once. In my quest to tell Leggy about the gloriousness of this this food I wikkied it and apparently in the summer of 2013 Arla sold 3,8 million liters of this stuff. Which is rather impressive when you think about the fact that there’s only about 5,7 million Danes. That’s how popular this is.
Now I somewhat naively figured that since I couldn’t buy the ready made variant here that I’d make it myself. I pulled out my trusty Frøken Jensens kogebog (Miss Jensen’s cookbook a treasure trove of Danish recipes) and thought that looks simple enough. That was until I casually mentioned to Leggy that I’d need to get Ymer at the next shopping trip. Clearly the Scots doesn’t have the same appreciation of the finer nuances of dairy because all I got was a blank look and a “Bless you”. My description of, it’s somewhere between yogurt and A-38 wasn’t much help either. Back to wikki!
Then came challenge number two. The recipe called for pasteurized egg yolks. I cornered an unsuspecting Tesco worker, which these days is getting harder and harder. I suspect I’ve worked up a reputation for being the one who asks for all the weird things they’ve never heard off, much less carry. First was the German nougat and cardamon powder for Christmas biscuits, then potato flour, a non modern can opener and now the pasteurized egg yolk. I could find pasteurized egg whites but no yolks.
In came the lovely RooBeeDoo with a link to a site on how to do it yourself. All you had to do was add lemon juice and water, microwave it and whisk it every once in a while. Sounded simple enough. Of course that went as wrong as it probably could go.
A call later to the mothership and I was using yogurt instead of ymer and used eggs that I had poured boiling water over in the hopes that I wouldn’t kill Leggy from exploding arse.
So if you want to try it out here’s the recipe
4 pasteurized egg yolks
6 tablespoons of sugar
8 dl Buttermilk
3 dl yogurt
The seeds from one vanilla pod
Whisk the sugar and egg yolk together until fluffy and airy.
Mix in the buttermilk, yogurt and vanilla seeds.
If you want you can even add a bit of lemon zest.
Leave in the fridge for a couple of hours.
Here served with strawberries